Asian Corn And Chicken Soup Recipe

Name: Asian Corn And Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts; 2 tablespoons rice wine or dry sherry; 1 1/2 teaspoons Asian dark sesame oil; 3 tablespoons cornstarch; 2-3 cloves of garlic, peeled and chopped; 2 tablespoons fresh ginger root, peeled and finely minced; 6 cups best quality chicken stock; 1 carton of silky tofu; 1 1/2 cups frozen corn; 1 teaspoon low-sodium soy sauce; 1 egg, beaten; 1/2 cup chopped scallions; 1 dash hot sauce or chili oil (optional)

Servings: persons

2 boneless, skinless chicken breasts
2 tablespoons rice wine or dry sherry
1 1/2 teaspoons Asian dark sesame oil
3 tablespoons cornstarch
2-3 cloves of garlic, peeled and chopped
2 tablespoons fresh ginger root, peeled and finely minced
6 cups best quality chicken stock
1 carton of silky tofu
1 1/2 cups frozen corn
1 teaspoon low-sodium soy sauce
1 egg, beaten
1/2 cup chopped scallions
1 dash hot sauce or chili oil (optional)

1
Chop the chicken into spoon-sized pieces. Mix with the sherry or rice wine, 1/2 t. sesame oil, 1 T. cornstarch. Set aside.
2
Heat 1/2 t. sesame oil and briefly cook the garlic and ginger. Add the chicken, cook 2-3 minutes, then add the stock and bring to a boil.
3
Cut the tofu into 1/2 inch cubes. Add to stock mixture. Add corn as well. Cook ten minutes.
4
Blend 2 T. cornstarch with the soy sauce and 1/4 c. water and whisk until smooth. Add to soup and stir for a minute or two.
5
Beat the egg and pour slowly into the soup, stirring the soup with a fork so as to shred the egg in the soup. Add final 1/2 t. sesame oil to float on top of the soup. Garnish with chopped scallions. Add a dash of hot sauce or chili oil, if desired.

1178

kcal

Calories

Fat

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 boneless, skinless chicken breasts, 2 tablespoons rice wine or dry sherry, 1 1/2 teaspoons Asian dark sesame oil, 3 tablespoons cornstarch, and more.

Yes, Asian Corn And Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Corn And Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions